Crispy Sugar Free Gingerbread Cookies (Keto, Nut Free, Paleo)

3.67 from 3 votes

Crispy Sugar Free Gingerbread Cookies (Keto, Nut Free, Paleo)

These Low Carb Gingerbread Cookies are the ultimate festive recipe. Unlike many keto cookies which are often thick and chewy these gingerbread cookies are thin and crispy, yet still with the perfect amount of soft chewiness. They’re also nut free, dairy free and sugar free.

Prep Time 15

Cook Time 25

Servings cookies

Calories 117kcal

Author Jo Harding

Ingredients

1 large egg room temp
1 tablespoon coconut oil melted, and cooled slightly
¼ cup sunflower seed butter or (64 grams)
1 teaspoon vanilla extract
¼ cup Lakanto monk fruit sweetener or Swerve
1 cup finely ground sunflower seeds or (96 grams)
2 teaspoon ground chia seeds or ground flaxseed
½ teaspoon baking powder
1 teaspoon cinnamon
2 teaspoon ginger
½ teaspoon nutmeg
pinch salt
¼ cup sugar free chocolate optional for drizzle
1 tablespoon coconut oil optional for drizzle

Instructions

Preheat oven to 350F.
In a mixing bowl whisk (using an electric whisk) the egg, coconut oil, sunflower butter, vanilla and monk fruit sweetener together.
Whisk in the sunflower meal, ground chia, baking powder, spices, and salt. Form a ball with the dough and wrap in plastic wrap and refrigerate for about 30 minutes.
Roll the dough between two sheets of parchment paper, about ⅛ inch thick. Cut out cookie shapes using a 3 inch round cutter. Re-roll any excess dough and cut out the extra cookies, until all the dough has been used up.
Line two baking trays with parchment paper. Place the cookies with spacing between them on the trays.
Bake for 10 - 15 minutes until golden. Remove from the oven and allow to cool in the tray before lifting onto a wire rack. They will firm up on the tray as they cool.
If using optional chocolate, place the chocolate and coconut oil in a heat proof bowl over a pan of simmering water and melt on a medium heat. Using a teaspoon, drizzle the dark chocolate over the cookies and allow to cool.

Nutrition